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Effect of electrostatically charged and neutral polysaccharides on the rheological characteristics of peanut protein isolate after high-pressure homogenization

Food ChemistryEngineeringPeanut Protein IsolateHigh-pressure HomogenizationNeutral PolysaccharidesRheologyPolysaccharideProtein EngineeringFood EngineeringFood ProcessingAlternative Protein SourceBiophysicsFood TechnologyBiomolecular EngineeringHealth Sciences